Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 teaspoon of oil.

Season the fish on both sides with Essence. Place a fillet on each oiled shingle. Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula . If the shingles catch fire, sprinkle with a little water.

Put the shingles in the center of large plates. Spoon the garlic spinach on the side, and drizzle the fish with the wine reduction sauce.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a large saute pan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, until fragrant and starting to color, about 45 seconds. Add the spinach and any water clinging to the leaves and cook, stirring until wilted, about 3 minutes, adding more water 1 tablespoon at a time as needed to keep wet and make wilt. Once wilted, cook until any water is gone. Add the salt and pepper and stir to incorporate. Remove from the heat and add the lemon juice and extra-virgin olive oil . Adjust seasoning, to taste, and serve hot or warm.

In a medium saucepan , combine the wine, onions , celery, carrots and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes. Remove from the heat and strain . Return to the pan, over medium heat. Whisk in the butter, 1 piece at a time, until the butter is incorporated, being careful not to let the sauce break. Adjust the seasoning, to taste, with salt and pepper.